Healthy Eats: Dinner Time

Mar 11, 2015

Ready for some more healthy weeknight meals? These are three of my favorites from the last week or two. I am always trying to come up with new ways to cook things, because honestly when you eat with limitations things can get repetitive real quick. So I try to incorporate what would be a normal recipe and make it more health conscious. 
Baked Halibut with Homemade Mayo // Sauteed Mushrooms and Spinach

2 halibut fillets
1/4 cup homemade mayo (you can use regular mayo if you want)
1/2 a lemon juiced
1/2 tablespoon dried or fresh parsley
1/4 teaspoon garlic powder
salt and pepper

For the Veggies:
1 pound mushrooms cut into halves
1 bag fresh spinach
1 tablespoon balsamic vinegar
salt and pepper

-Heat your oven to 425. Grease a baking dish, I use light extra virgin olive oil. Place halibut skin side down. Season fish with salt and pepper.
-In a small bowl mix mayo, lemon juice, parsley, and garlic powder. Spoon over fillets. 
-Bake fillets for about 12-15 minutes depending on their thickness. They should just fall apart when you touch then with a fork. If not put them back in for another minute or two. 

-While your fish bakes heat a saute pan over medium heat. Throw in a little olive oil and your mushrooms. Cook mushrooms for 3-4 minutes then add in the spinach in handfuls until it cooks down. Once it is all in season with salt and pepper and add in vinegar. Saute for a couple minutes to let those flavors combine.

Chicken Picatta with Coconut Flour // Sauteed Broccoli with Lemon

4-5 thin sliced chicken breasts
1 cup coconut flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons coconut oil
1/4 cup capers with juice
1 lemon
1 pound broccoli

-In a bowl mix together coconut flour, garlic powder, salt and pepper. 
-Heat a large skillet over medium high heat, and add in coconut oil until melted. 
- Dredge chicken in flour and shake off excess. Then add to pan. Repeat process with all chicken. You may have to do this in two batches as to not crowd the pan. Cook chicken for 3-4 minutes per side. 
-Once all the chicken is cooked return it to the pan and add in the juice from half the lemon (reserve the other half for the broccoli) and capers. Because you aren't using chicken stock or butter the juice from the capers is going to act as a sauce. Let the chicken cook in the sauce on low heat while you saute your broccoli. 
-In another skillet heat a tablespoon of olive olive over medium heat. Add in broccoli and season with salt and pepper. Let cook 8-10 minutes and add in the lemon juice right before you take it off the heat. 
Glazed Pork Tenderloin // Sauteed Radishes and Zucchini

Pork tenderloin, should come with two halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dried thyme
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dijon mustard
1/2 pound radishes
1-2 zucchini

-Heat your oven to 375. Then heat a large skillet over medium high heat. Add some extra light virgin olive oil to sear the pork in.
-Rub the pork all over with extra virgin olive oil, and add spice mix. Sear pork for five minutes and then flip and sear the other side for another five.
-In a small bowl combine the 3 tablespoons olive oil, vinegar, and dijon mustard. I also like to sprinkle in a little more thyme.
-Once pork is done transfer it to the baking dish and pour sauce over it. Bake for 20-25 minutes.
-While the pork is in the oven get your veggies ready. I like to use the same pan I seared the pork in, just to keep all those amazing flavors. Add a little more oil if needed, and saute the radishes on medium high heat for 8-10 minutes. Add in zucchini for the last couple minutes, I like mine with a little bite left to them. Add salt and pepper to your liking. 

There you go! Three super simple weeknight meals.

To answer some questions I got from the first healthy eats post, Chris and I have done a month of actual whole30. Before that we ate more of a clean/paleo way. After whole30 we learned a lot about what the hell we were putting in our bodies and adopted that into our eating habits as well. Yes, we do cheat on weekends. Whether that is a pizza, or burgers, or a huge Italian Sunday dinner. We certainly don't deprive ourselves. And the question I got a lot, do our kids eat like this. Yes! I don't think at this point they know much different. I also don't give them much of a choice. You eat the dinner given to you. Sound harsh? Not really. I do however know what they really like and don't like as far as meats and veggies go, so I will make something they will enjoy. They are kids so they still get fun snacks, the occasional drive thru meal is had. But for the most part we do not go out of our way to feed them different foods just because they "like" them or it is easier just to give them junk and not fight them to eat their veggies. Like I tell them "I got nothin but time to sit here and watch you eat healthy food". Ha!

If you decide to try any of these let me know! I love hearing what you think, or ways that you have switched up the recipes. I am always up for a new idea!!


  1. that glazed pork looks da bomb!

  2. I completely agree with the eat what is given to you thing. In theory. Because in reality our house is like a buffet. With a short order cook by the name of Matt.

  3. Replies
    1. I am biased....but they are!! haha :)

  4. This looks delicious! Sauteed mushrooms are some of my favorite things in the world!



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